Food Processing Commons^™

Design Of Small-Scale Milk Processing Facility, Luke Bond, Robert Stenzel, Ry Steffen, John Van Nieuwenhuyse, Rossana Villa-Rojas, Terry Howell Jr., Tami M. Brown-Brandl, Forrest Kievit

Department of Agricultural and Biological Systems Engineering: Masters Project Reports

This project was intended to investigate the feasibility of a proposed modular dairy processing facility collocated with a small dairy on the University of Nebraska–Lincoln’s Innovation Campus. Priority was placed upon cost savings for equipment to be used in processing. Process flow diagrams, floor plans, production schedules, risk assessments, and plans for wastewater treatment were all developed to address the needs of the plant should it be built. A Monte Carlo simulation was conducted to evaluate the timeline for breaking even financially, resulting in the potential for a payback period of 4.5 years. The 4.5-year payback period was based on …

Homogenization And Thermal Processing Reduce The Concentration Of Extracellular Vesicles In Bovine Milk, Anna P. Colella, Anuradha Prakash, John Miklavcic

Food Science Faculty Articles and Research

Extracellular vesicles (EVs) in bovine milk confer beneficial physiologic effects to consumers. Industrial processing treatments may affect the amount or bioactivity of EVs intrinsic to bovine milk. We investigated how the content and concentration of EVs were affected by homogenization and thermal processing of raw bovine milk. Raw milk was processed by homogenization, low-temperature (LT) heat, or pasteurization [high-temperature short-time (HTST) and ultra-high-temperature (UHT)] in a pilot processing facility. EVs were isolated from the raw and processed bovine milk using differential ultracentrifugation and quantified using a nanoparticle tracking analyzer. Bovine milk EVs were assessed for total miRNA and protein concentrations …

Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman

Applied Science Program: Theses

Ready to Use Supplemental Food (RUSF) is a nutrient dense paste or compressed bar used to supplement a person’s nutritional needs because of malnutrition or due to food shortages. The purpose of this article is to demonstrate some methods of how the dairy organism Kluyveromyces marxianus can be used to enrich the protein value of bread or ferment a substrate such as wheat bran into a more digestible form.

A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem

Electronic Theses and Dissertations

Lactose is the primary carbohydrate in most mammals' milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar's characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by …

Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni

Electronic Theses and Dissertations

Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.

Growing Yeast For Livestock, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

Over 500,000 tons of organic materials such as food scraps are disposed of each year in Wisconsin. A large percentage of this material could be composted or turned into useful products. The purpose of this article is to educate farmers and organizations on how to turn food waste into a high value food source for livestock. Yeast can be grown at any time of the year without the large inputs of agricultural chemicals and machinery that is common with other feed production methods. A yeast growing facility can be scalable to any size the producer wants such as a small …

Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses-GonzáLez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Several countries around the world are facing the challenge of producing food with limited water resources for a growing population. This reality is forcing all sectors involved in the food supply chain to look for water conservation strategies that contribute to assure global food security. Besides water consumption, the food industry has to deal with wastewater generation; therefore, water reconditioning and reuse is an attractive solution to address both issues. The goal of this research was to demonstrate that high quality water can be recovered from whey, a by-product of the cheese making process, and reused in cleaning-in place (CIP) …

Tracking Heat-Resistant, Sporeforming Bacteria In The Milk Chain: A Farm To Table Approach, Maricarmen Estrada Anzueto

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Sporeforming bacteria (such as Bacillus and Paenibacillus spp.) can survive pasteurization conditions (Collins, 1981) and grow in pasteurized fluid milk during refrigerated storage (Huck et al., 2008; Ivy et al., 2012), causing fluid milk spoilage and limiting the further extension of fluid milk’s shelf life (Fromm and Boor, 2004; Durak et al., 2006). Moreover, Bacillus and related genera have been found in raw milk, pasteurized milk and environmental samples from dairy farms, indicating that these organisms are ubiquitous in nature and can enter the milk chain from different sources (Huck et al., 2007b; Huck et al., 2008; Ranieri and Boor, …

The Cost Of Affordable Food, Candice L. Cobuzzi

SURGE

When someone puts a piece of food in front of me, I don’t just see a piece of food.

Instead, I see an innocent cow being cornered by a forklift and slaughtered, its limp, moist tissue hung on a long conveyer belt with hundreds of others.

I see hundreds of chemically-injected chickens packed into a dark barn with no hope of seeing sunlight in their lifetime.

I see immigrants pulled from their houses like criminals, taken away from the lives they’ve spent years building for themselves and their families, working for the same food company that courted them into the …

Detecting Errors In Generating A Certificate Of Analysis, Breanne Harlan

Dairy Science

Many companies rely on a Certificate of Analysis (COA) to accompany the delivery of their product or material. The COA, required by law, prevents customers from questioning whether a product is safe and ensures manufacturers confirm every product tested passes the Food and Drug Administration’s required specifications. Previous to this project, Kraft Foods Springfield copied their test results for each product from their data warehouse software, called Systems, Applications, and Products onto a Word document to create a COA. This was a systematic approach to detect the possible occurrences of error and reduce the time spent on generating a COA. …

Controlling The Mineral Content Of Sweet Whey Powder In An Industrial Setting, Matthew W. Sawyer

Dairy Science

The objective of this project was to reduce the final ash content of sweet whey powder. The data for this project was collected over a two-week period, from July 13th to July 27th 2010 in a dairy plant in the Mid-West of the United States. The data is composed of particle size test, ash test, and pH test. The conclusions of this study are that multiple pre-heat treatment tank changes contribute to mineral content by requiring more buffering than usual. The low pH of this pre-heat liquid forces a need for more buffering. Particle segregation may play a role in …

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Effects Of Filtration Temperature And Heat Treatment On Composition And Rheological Properties Of Whole Milk Ultrafiltration Retentates, John W. Montella

Master's Theses

ABSTRACT

Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates

John William Montella

For the first part of my thesis, the effects of filtration temperature and heat treatment on the compositional properties of whole milk Ultrafiltration retentate (UF) were studied. Ultrafiltration is primarily run at temperatures in the range of 50-55°C but more and more plants are starting to filter at refrigeration temperatures. In the ultrafiltration of milk, filtration temperature can affect the composition of the retentate by affecting the chemistry of milk components. The application of a pasteurization step can also …

Effect Of Fat And Casein Particles In Milk On The Scattering Of Elliptically Polarized Light, Czarena L. Crofcheck, Jeremie Wade, Janakiraman N. Swamy, Mustafa M. Aslan, M. Pinar Mengüç

Biosystems and Agricultural Engineering Faculty Publications

In this article, we present an experimental approach to determine the milk fat content using scattered light intensity profiles. The elements of the scattering (Mueller) matrix have been shown to provide valuable information about variation of the optical properties of scattering particles. The scattering behavior of fat and casein in terms of the scattering matrix elements was experimentally determined for milk with varying fat levels ranging from 0.05 wt% (skim) to 3.20 wt% (whole). Three of the scattering Mueller matrix elements, specifically S₁₁, S₁₂/S₁₁, and S₃₃/S₁₁, were found to be …

Light Backscatter Of Milk Products For Transition Sensing Using Optical Fibers, Frederick A. Payne, Czarena L. Crofcheck, Sue E. Nokes, Klat C. Kang

Biosystems and Agricultural Engineering Faculty Publications

Transition sensors are needed, particularly in the dairy industry, for detecting transitions in pipe flow systems from product-to-water or product-to-product (such as from chocolate to vanilla ice cream mix). Transition information is used to automatically sequence valves to minimize product waste. Optical fibers were used to measure light backscatter between 400 and 950 nm as a function of milk concentration in water and milkfat concentration in milk. The normalized response (100% for product and 0% for water) as a function of product concentration in water was approximately logarithmic for skim milk between 400 and 900 nm and approximately linear for …

Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes

Biosystems and Agricultural Engineering Faculty Publications

An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, T_cut = T_max + β₂ S, used two time-based parameters generated from the backscatter profile (T_max and S) and one operator selected parameter, β₂, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 …

Uht Milk : Expanding The Market, Caroline Love, Ian Bell, Martin Robertson

Journal of the Department of Agriculture, Western Australia, Series 4

An increase in the export of UHT (Ultra Heat Treated) milk to Asian markets is potentially worth millions of dollars to the dairy inmdustry. This increase however, relies on the shelf life of UHT products being extended to nine months. Spoilage of UHT milk can be caused by bacterial spores which originate on-farm and are resistant to processing. Expansion in the UHT market therefore relies on a continued reduction in the number of these spores getting into raw milk. Caroline Love, Ian Bell and Martin Robertson report on the sources of spores entering milk on-farm and the control methods available.

Bulletin No 4225 - Dairying In Western Australia, Dean Maughan

Bulletins 4000 -

Dairying in Western Australia is a small though very efficient industry. In 1989/90, 480 dairy farmers produced 266 million litres of milk for an estimated return of $84 million. The retail value of milk and dairy products was estimated to be $250 million making dairying a very significant industry in the south-west of Western Australia.

Dairy Herd Recording, R D. Maughan, Frank Treasure

Journal of the Department of Agriculture, Western Australia, Series 4

Fifty-five percent or 320 of Western Australia's daity farmers participate in the dairy herd recording, the highest percentage of dairy farmers who use herd recording in any Australian State.

Herd recording provides the dairy farmer with an accurate measure and record of individual caw and hers performance. Information on milk, fat and protein production, the level of mastitis infection and breeding values assists the dairy farmer with his herd management and selection of cows. The herd recording facility is provided by the Herd Improvement Service and the fees are based on an annual herd fee and a lactation fee for …

Ultrafiltration Of Skim Milk Prior To Cottage Cheese Making, Izhar H. Athar

Electronic Theses and Dissertations

Cottage cheese has the largest sales volume potential of all cultured dairy products in the United States today. Moreover, it can be a highly profitable product if proper control is exercised during its manufacturing (46). Commercial production of cottage cheese utilizes a significant portion of the total fluid milk produced in the U. S.A. After the 1955's, yearly per capita consumption of cottage cheese increased from 1. 7 7 kg (3.9 lb) to a high of 2. 45 kg (5.4 lb) in 1972 (67) . Consumer demand for lower fat dairy products gradually increased, which put more pricing emphasis on …

Varieties Of Cheese, T A. Morris

Bulletins 4000 -

While Cheddar cheese is by far the main type as far as English speaking countries are concerned, it is only one of a large number of varieties of cheese which are becoming more universal in production and consumption. In other than English speaking countries Cheddar cheese is almost unknown and yet the consumption of cheese in some of these countries is very much greater. The naming of cheese types has usually been a result of the use of the name of the place where the cheese was first made. Thus cheeses of similar type but produced in a different locality …

Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd-whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance of spoilage or losses caused …

The Influence Of Hot Brine On The Calcium Content, Score, And Physical Properties Of Low-Fat, Cheddar-Like Cheese, Robert V. Ogden

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two factors that are important in the production of the typical body and texture of cheddar cheese are acid development and milk fat content. When either of these is absent or present in less-than-normal amounts, the resulting cheese shows marked defects of curdiness and firmness.

When acid development in a vat of cheese is arrested, it is referred to as a "dead" vat. The cheese from this vat may be salvaged by use of the hot brine method of treatment. Hot brine treated cheese, although lacking the desired acid development, is a reasonably acceptable product, having the desired characteristics of …

Copper In West Australian Butter, D N. Tulloch

Journal of the Department of Agriculture, Western Australia, Series 4

A SURVEY was conducted throughout 1963 to determine the copper content of West Australian butter.

Samples were collected about three times monthly from each of the seven W.A. butter factories and examined in the Dairy Laboratory of the Department of Agriculture.

Variations In Cream Tests, J F. Brennan

Journal of the Department of Agriculture, Western Australia, Series 4

DURING the year dairy farmers are often concerned about variations in the butterfat test of cream they supply to the butter factory.

Why do these tests vary? Is the variation the fault of the farmer or the butter factory?

The Importance Of Rapid And Complete Milking, K Needham, W. G. Robinson

Journal of the Department of Agriculture, Western Australia, Series 4

COMPLETE withdrawal of milk from the udder as quickly as possible after the process of "let-down" has started, is an essential in good milking; management.

Cheese : As I Know It, E W H Maslin

Journal of the Department of Agriculture, Western Australia, Series 4

IT is probable that cheese was made accidentally in the first instance, by the carrying of milk in the stomachs of animals, when the milk clotting enzymes of the stomach converted the liquid milk into a junket or a solid mass.

Antibiotic Residues In Milk : The Farmer's Responsibility, N Ingleton

Journal of the Department of Agriculture, Western Australia, Series 4

THE LEVEL of antibiotic residues in commercial milk supplies has been steadily increasing over the past few years.

These residues find their way into the bulk milk as a result of milk from cows under antibiotic treatment for mastitis or other infections being included in the bulk milk for sale.